Match!
Alberto Berardo
Ghent University
12Publications
4H-index
77Citations
Publications 12
Newest
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 8 authors...
During spontaneous meat fermentations, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus are generally the most prevailing species within the communities of coagulase-negative staphylococci (CNS). There is an interest to introduce CNS isolates from artisan-style spontaneous meat fermentations as starter cultures in more industrialized processes, as to confer additional quality benefits. However, staphylococcal competitiveness within the meat matrix is affected by t...
1 CitationsSource
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 8 authors...
Abstract Staphylococcus carnosus and Staphylococcus xylosus are commonly used, individually or in combination, within conventional starter cultures for the purposes of colour and flavour development during meat fermentation. Yet, little is known about the relative importance of both species under different processing conditions. The present study aimed at investigating the competitiveness of S. carnosus within a meat starter culture under different acidification profiles. The experimental set-up...
4 CitationsSource
#1Alberto Berardo (UGent: Ghent University)H-Index: 4
#2Bart Devreese (UGent: Ghent University)H-Index: 51
Last.S. De Smet (UGent: Ghent University)H-Index: 32
view all 7 authors...
Abstract In dry fermented sausages, myofibrillar proteins undergo intense proteolysis generating small peptides and free amino acids that play a role in flavour generation. This study aimed to identify small peptides arising from actin proteolysis, as influenced by the type of processing. Two acidification profiles were imposed, in order to mimic the pH normally obtained in southern-type and northern-type dry fermented sausages. The identification of peptides was done by liquid chromatography co...
11 CitationsSource
#1Alberto BerardoH-Index: 4
#1Alberto BerardoH-Index: 4
#2Bart DevreeseH-Index: 51
Last.S. De SmetH-Index: 32
view all 7 authors...
#1Alberto Berardo (UGent: Ghent University)H-Index: 4
#2H. De Maere (Katholieke Universiteit Leuven)H-Index: 6
Last.S. De Smet (UGent: Ghent University)H-Index: 32
view all 6 authors...
The effects of sodium nitrite and ascorbate on lipid and protein oxidation were studied during the ripening process of dry fermented sausages. Samples were taken at day 0, 2, 8, 14, 21 and 28 of ripening to assess lipid (malondialdehyde) and protein (carbonyls and sulfhydryl groups) oxidation. Sodium ascorbate and nitrite were separately able to reduce the formation of malondialdehyde. Their combined addition resulted in higher amounts of carbonyl compounds compared to their separate addition or...
20 CitationsSource
We studied the formation of malondialdehyde, 4-hydroxy-nonenal, and hexanal (lipid oxidation products, LOP) during in vitro digestion of a cooked low-fat and high-fat beef product in response to the addition of reducing compounds. We also investigated whether higher LOP in the digests resulted in a higher cyto- and genotoxicity in Caco-2, HT-29 and HCT-116 cell lines. High-fat compared to low-fat beef digests contained approximately 10-fold higher LOP concentrations (all P < 0.001), and induced ...
14 CitationsSource
#2Hannelore De MaereH-Index: 5
Last.Frédéric LeroyH-Index: 38
view all 6 authors...
#2Hannelore De MaereH-Index: 5
Last.Frédéric LeroyH-Index: 38
view all 6 authors...
#1Alberto BerardoH-Index: 4
#2Hannelore De MaereH-Index: 5
Last.Stefaan De SmetH-Index: 30
view all 6 authors...
12